Bechamel Sauce Vs Gravy: Which Is The Superior Choice?

In the realm of culinary delights, sauces and gravies reign supreme, each with its distinct characteristics and culinary prowess. Among the most notable contenders are béchamel sauce and gravy, two sauces that often grace our plates, yet differ subtly in their composition and purpose. This article will delve into the depths of béchamel sauce vs gravy, exploring their similarities, differences, and culinary applications.

What is Bechamel Sauce?

Bechamel sauce, also known as white sauce, is a classic French sauce made from a roux (a mixture of equal parts flour and butter) cooked in milk. It is renowned for its smooth, creamy texture and subtle flavor that complements a wide range of dishes.

What is Gravy?

Gravy, on the other hand, is a thickened sauce made from the juices that naturally release from meat or poultry during cooking. It is typically made by combining the pan juices with a thickening agent such as flour, cornstarch, or arrowroot.

Similarities Between Bechamel Sauce and Gravy

• Thickening Agents: Both béchamel sauce and gravy rely on thickening agents to achieve their desired consistency. Bechamel sauce uses a roux, while gravy uses the natural juices from meat or poultry combined with a thickening agent.
• Versatility: Both sauces are highly versatile and can be used in a variety of culinary applications. Bechamel sauce is a staple in dishes such as lasagna, macaroni and cheese, and croque monsieur, while gravy is a beloved accompaniment to roasted meats, mashed potatoes, and Yorkshire pudding.

Differences Between Bechamel Sauce and Gravy

• Base Ingredients: Bechamel sauce is made with milk, while gravy is made with pan juices. This difference in base ingredients results in distinct flavor profiles and textures.
• Flavor Profile: Bechamel sauce has a mild, creamy flavor, while gravy is typically more savory and flavorful, reflecting the essence of the meat or poultry it is made with.
• Texture: Bechamel sauce is smooth and velvety, while gravy can have a more rustic, textured consistency.
• Culinary Applications: Bechamel sauce is often used as a base for other sauces, such as cheese sauce or Mornay sauce. Gravy, on the other hand, is primarily used as an accompaniment to main courses.

Which Sauce to Use?

The choice between béchamel sauce and gravy ultimately depends on the dish being prepared.

• Bechamel Sauce: Use béchamel sauce for dishes that require a creamy, smooth sauce, such as casseroles, pasta dishes, and vegetable gratins.
• Gravy: Use gravy for dishes that require a savory, flavorful sauce that complements the meat or poultry, such as roasts, chops, and poultry dishes.

Culinary Techniques

• Making Bechamel Sauce: To make béchamel sauce, melt butter in a saucepan, whisk in flour, and cook until bubbly. Gradually whisk in milk until smooth. Season to taste with salt, pepper, and nutmeg.
• Making Gravy: To make gravy, remove the meat or poultry from the pan and set aside. Place the pan over medium heat and add a thickening agent. Gradually whisk in the pan juices until the desired consistency is reached. Season to taste with salt, pepper, and other herbs or spices.

Substitutions

• Bechamel Sauce Substitute: If you don’t have béchamel sauce, you can substitute a mixture of equal parts melted butter and all-purpose flour.
• Gravy Substitute: If you don’t have gravy, you can substitute a mixture of equal parts beef broth and cornstarch.

FAQ

Q: Can I use béchamel sauce as a gravy?
A: While béchamel sauce can be used in some applications where gravy is traditionally used, it may not provide the same depth of flavor as a gravy made from pan juices.

Q: Can I use gravy as a béchamel sauce?
A: No, gravy is not a suitable substitute for béchamel sauce in dishes that require a creamy, smooth sauce.

Q: How can I make my gravy thicker?
A: To make your gravy thicker, whisk in more thickening agent (flour, cornstarch, or arrowroot) until the desired consistency is reached.

Q: How can I make my béchamel sauce creamier?
A: To make your béchamel sauce creamier, use whole milk instead of skim milk and whisk in a small amount of heavy cream at the end of cooking.

Q: What are some variations of béchamel sauce?
A: Variations of béchamel sauce include cheese sauce (béchamel sauce with grated cheese), Mornay sauce (béchamel sauce with grated cheese and cream), and mustard sauce (béchamel sauce with Dijon mustard).